For one 25x40cm focaccia:
- 300g bread flour
- 190g water
- 20g extra virgin olive oil
- 7g salt
- 5g instant dry yeast
For the brine:
- 30g lukewarm water
- 10g extra virgin olive oil
- 3g salt
- Mix and knead the dough. For more details on the technique, see here. Some tips:
- I prefer to dissolve yeast in part of the water before adding it to the mix.
- Given you've experienced slow raising in the past, try using lukewarm water.
- If you're preparing more than one focaccia, let the dough rest for 10-15 minutes and then divide. You should aim at ~0.5g of dough per cm2.
- Let proof in a warm place until doubled in size, it should take ~1 hour. I use the oven with just the light on.
- Coat the baking tray with oil, pour the dough on it and coat the dough with oil as well.
- Stretch the dough to cover the tray. If it shrinks, let it rest a bit more and try again. Video.
- Proof for 30-40 minutes.
- Spread the brine over the surface and dimple the dough with your fingers. Video.
- If you want to add some toppings (e.g. cherry tomatoes, olives, onions), do it now.
- Proof for at least 60-75 minutes, until puffy.
- Bake for 15-20 minutes in a preheated oven at 220-240C (450F).